What is Tripoux?

It is also called tripus , Tripoux is a French food of a stuffed stomach sheep. The stomach sheep, when used for culinary purposes, is called a trip. Tripoux is similar to Scottish haggism and is in fact considered to be a French version of Scottish food. Tripoux, which comes from the Massif Central in Southcentral France, is also very popular in Auvergne, where it is commercially produced. It usually has a milder taste than Haggis.

Unlike Haggis, which gives the entire stomach of the sheep, the tripoux uses cut pieces of stomach. These pieces can be filled with various ingredients, but usually include spices, meat, vegetables and sometimes sweet breads. Then the tripe is folded together and tied with a chain before it is stewed. Each piece is about the size of a large dumpling. Although the packaging unusually includes veal, the stuffing often includes a veal trick, but the dried ham is also a variant of the meat. Veal, pig or sheep legs are also sometimes included in the bowl. Costs can contain only 20 percentt of meat product or up to 80 percent. However, the meat content in traditional food monitors this strict percentage.

onions, parsley and celery are also often included in the stuffing. Some versions may also include peppers and pine. Spices such as thyme and garlic are also often included. Salt and pepper can be added to taste and mustard is a frequent ingredient. Tripoux is usually steamed in white wine.

To make Tripoux, the stuffing ingredients are first mixed together. Then the tripe is cut to the ovals and each piece is filled, folded and tied to the string. Once all pieces are filled, they are placed in a pan with white wine and Simmered for up to seven hours. The wine usually covers Tripoux while cooking. Upon completion, the food is often served with a white wine sauce in which it was cooked.

in Auvergne, France, Tripoux is produced by commercial manufacturers and sold in cans. These cans are bought nAnd Auvergne markets are also available online. Although it is constantly sold throughout the year, the sales peak in the summer during the tourist season.

Tripoux is often served with potatoes, pasta or sometimes tomatoes. It is also often served with wine. With this dish, dry white wines are mostly served, but sometimes other white and red are sometimes served.